Oztoberfest (1st place with score of 43!)
My second attempt at an Oktoberfest (Named Oztoberfest after my son Oz). I was really happy with how it turned out.
It took gold in Euro Amber Lagers at the Rocky Mountain Homebrew Club Challenge last night with a score of 43 (scored 41 by a National rank judge).
I did a beta rest and alpha rest for the mash (just added 2nd round of hot water to raise temp) which is why it finished so dry, but has a good malt backing.
Calories: 176.58*kcal per 12.0*fl oz
Original Gravity: 1.054 (1.050 - 1.057)
Terminal Gravity: 1.008 (1.012 - 1.016)
Color: 12.29 (7.0 - 14.0)
Alcohol: 6.07% (4.8% - 5.7%)
Bitterness: 23.2 (20.0 - 28.0)
4*lb Pilsner Malt
4*lb Munich Malt
4*lb Vienna Malt
0.50*lb Caramunich® TYPE I
0.25*lb Cara-Pils® Malt
1.5*oz Hallertau (4.2%) - added during boil, boiled 90*m
0.25*oz Hallertau (4.2%) - added during boil, boiled 15*m
1.0*ea WYeast 2124 Bohemian Lager™
Ambient Air: 80.0*°F
Source Water: 60.0*°F
00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F
Awesome beer. Lighter and easier drinking than standard Oktoberfests, but that's just fine with me.
Results generated by BeerTools Pro 1.5.20
Any idea if the overall results are posted anywhere or were you there for the awards ceremony?
I was the beer steward at that table this past weekend, the table judges actually gave me a taste of the beer, it was "beertastic"
I was in awe of the beer and was going to ask the winner what the recipe was, but look no further, here it is!
And if followed correctly, you will have a great Fest beer on hand...
Just made this on Sunday Nov. 11. I had to use tettnange because lhbs was out of Hallertau. I also didn't step mash. I started my mash @ 155deg and after an hour it was @ 149. I also used Oktoberfest yeast wlp820.
I made this as a half batch to test and it was amazing- I started AG brewing about a year ago, and everyone said that this was by far my best batch! The only thing that was different was that my OG was 1.0595 and I had to use more hops because my Hallertau’s were only around 3.6%. My ferment temp was 45-46 deg F, so with the slightly higher OG, it took longer to finish, and I lagered it longer… But it was delicious! I will be making up another batch as soon as I have a free carboy.
So I kegged this on 12-21-12 and I just tasted it last night 1-23-13. I know it could use more time lagering but it is a really good beer. I tasted it to see how it was doing. I plan on serving it on SuperBowl Sunday. I think I will make this again.
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